Lobster Tacos

  0.0 – 0 reviews  • Shellfish Recipes
Level: Advanced
Total: 1 hr 25 min
Active: 1 hr 25 min
Yield: 6 to 8 servings

Ingredients

  1. Organic sunflower oil or vegetable oil, for frying
  2. Twelve 3-inch flour tortillas, preferably from 808 Tortilla Co
  3. 1/2 ounce seafood seasoning, such as Old Bay, plus more for sprinkling
  4. 2 1/2 pounds mangos, preferably from Yee’s Orchard, medium dice
  5. 1 1/2 pounds jicama, medium dice
  6. 8 ounces red onion, medium dice
  7. 8 ounces beefsteak tomato, preferably from Hua Momona Farms, medium dice
  8. 2 ounces fresh cilantro leaves, preferably from Hua Momona Farms, rough chopped
  9. 1 tablespoon fresh lime juice preferably from Mick’s house
  10. 1 tablespoon extra-virgin olive oil
  11. 1/4 teaspoon ground cumin
  12. Salt and pepper
  13. 10 avocados, preferably from Mick’s house
  14. 3 ounces fresh cilantro leaves, preferably from Hua Momona Farms, rough chopped
  15. 1 ounce fresh lime juice, preferably from Mick’s house
  16. Salt
  17. 2 pounds lobster meat
  18. 1/4 cup mayonnaise
  19. Squeeze of lemon juice, preferably from Mick’s house
  20. Salt and pepper
  21. Fresno chiles, thinly sliced, for topping
  22. Micro herb blend, preferably from Hua Momona Farms, for topping

Instructions

  1. For the crunchy tortillas: Bring oil to 375 degrees F.
  2. Shape tortillas in a tortilla fry basket, then fry until golden brown, about 3 minutes. Sprinkle with seafood seasoning, then let air dry and cool.
  3. For the mango jicama salsa: Combine mangos, jicama, onion, tomato, cilantro, lime juice, oil, cumin, salt and pepper in a bowl. Adjust seasoning.
  4. For the guacamole: Remove pits and scoop flesh of avocados into a bowl. Add cilantro and HALF of lime juice (fresh limes have different levels of acid, so not all limes are the same). Season and fold together. Add more juice and salt as needed.
  5. For the lobster salad: Squeeze 70 percent of water out of lobster meat. Rough chop lobster and pick through for shell fragments.
  6. Combine mayo and lemon in a bowl, to your taste. Fold mayo into lobster meat (you just want a light coating, not swimming). Adjust seasoning.
  7. For the lobster tacos: Spread guacamole on the bottom of a plate. Fill tortilla shells with lobster salad. Stand tacos in guacamole. Top with mango jicama salsa.
  8. Scatter Fresnos on plate. Dust with seafood seasoning and top with micro herb blend.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 1829
Total Fat 162 g
Saturated Fat 22 g
Carbohydrates 82 g
Dietary Fiber 31 g
Sugar 26 g
Protein 30 g
Cholesterol 147 mg
Sodium 2014 mg

 

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